Tomatoes classified as a fruit and it is a source of many phytochemicals including lycopene, a carotenoid, which is concentrated in processed tomato products, e.g., the lycopene content in one cup of tomato juice (salt added) is (21.9 mg) whereas there are (3.8 mg) in 1 cup of fresh cherry tomatoes.
lycopene Naturally occurring carotenoid that is responsible for the red/pink colors seen in tomatoes, pink grapefruit, watermelon, guava, and other foods. Carotenoid is an antioxidant that imparts pink and red pigment to certain fruits and vegetables. Approximately 85% of the dietary lycopene intake in the US is from tomatoes. Studies suggest Lycopene may help to alleviate cellular oxidative stress.
Lycopene reduces the risk for some types of cancer
Studies found that the risk of some type of cancer is lower in individuals who have higher levels of lycopene in their blood. Lycopene induces beneficial responses in human prostate epithelial cells that are antiproliferative, antioxidative, anti-inflammatory, and androgen regulatory. Even in two meta-analyses found that lycopene intake was inversely associated with the risk of prostate cancer. Consumption>10 servings a week of tomatoes, tomato sauce, tomato juice, pizza, had a lower risk of developing prostate cancer than those who consumed fewer than 1.5 servings per week.
Tomato consumption, specifically, tomato foods, cooked tomatoes, and sauces, but not raw tomatoes, were associated with a reduced risk of prostate cancer risk in a systematic review and meta-analysis of 30 studies that summarized data from 24,222 cases and 260,461 participants.
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